Potato salad
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Potato salad with chives flowers and soft boiled eggs

Course Salad, Vegetarian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2
Author Giulia


  • 6 medium size waxy potatoes
  • Extra virgin olive oil
  • Fresh chives and chives flowers
  • A bunch of salad burnet
  • Flaky salt
  • Freshly ground black pepper
  • 2 free range eggs


  • Wash the unpeeled potatoes under running water and leave them whole. Cook the potatoes in boiling water until they are soft enough to be pierced with a fork. Drain and let them cool.
  • Cut the potatoes into wedges, drizzle with extra virgin olive oil and season with flaky salt, freshly ground black pepper, chopped chives, chives flowers and salad burnet.
  • In a small saucepan bring the water to a boil: use just enough water to cover the eggs. Gently place the eggs with a large spoon into the boiling water and simmer for 6 minutes. Scoop the eggs out and cool them down under cold running water.
  • Peel the soft boiled eggs, cut them in half and gently place them over the potato salad. Serve immediately and enjoy warm.
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